Chilli Con Carne - ole!

1 tbs peanut oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
1 Tbs ground cumin
1 Tbs ground coriander
2 tsp cayenne pepper
600g lean beef mince
1 x 400g can Italian diced tomatoes
2 Tbs tomato paste
1 x 300g can red kidney beans, drained, rinsed
2 Tbs drained, chopped jalapeno chillies
salt & freshly ground black pepper
1 x 250g carton light sour cream
3 green shallots, diagonally thinly sliced
handful of chopped fresh coriander leaves
rice, to serve

Heat oil in a non-stick frying pan over medium-high heat. Add onion and garlic and cook for 3 minutes or until onion softens.

Add cumin, coriander and cayenne pepper and cook, stirring, for 1 minute.

Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until it changes colour.

Stir in tomato, tomato paste and kidney beans. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes or until mixture thickens.

Remove from heat and stir in chilli. Taste and season with salt and pepper.

Meanwhile, combine the sour cream, three-quarters of the green shallots and the coriander leaves in a small bowl. Taste and season with salt and pepper.

Spoon rice and then chilli con carne into bowls. Top with a dollop of the sour cream mixture. Sprinkle with remaining green shallots. Serve immediately.

Grublover comment
I just love chilli con carne. Good, warm, comfort food, and so delicious! You can serve it in baked potatoes for something different - like the stuffed spud that keeps me going back to the Royal Show every year....
This is a really easy recipe and you can whip it up quickly for a weeknight meal. It is also very healthy - provided you use lean mince and light sour cream.